Happy New Year !
Nothing beats a rich, chocolaty liqueur cake to welcome a new year.
Guinness Chocolate Cake
250 g of unsalted butter
300 ml of Guinness
75 g cocoa powder (I used Hershey’s)
275 g all purpose flour
2 teaspoon of ground baking soda
2 medium eggs
150 ml sour cream (I used yogurt)
1 tablespoon vanilla extract
300 g of whipping cream
150 g of powdered sugar, sifted
1 tablespoon rum or other preferred liqueur
- Add butter and Guinness to a saucepan. Warm over a medium heat and stir until melted. Then add in cocoa powder and whisk till well incorporated. Set aside for 5 to 10 minutes to cool slightly.
- Add flour, baking soda and sugar to a large mixing bowl and mix together well.
Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.
Pour into a greased and lined 15 cm cake pan and bake in the oven for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean from the centre of the cake.
This cake is very moist inside, so use your judgment regarding the skewer test. Do not leave in the oven until the cake has totally dried out.
Leave to cool for 10 to 15 minutes before removing from the cake tin and placing on a wire rack to cool completely.
The top cracked and I thought the interior will be dry
1. Place the whipping cream into the bowl of a mixer and beat on a low-medium speed using a whisk attachment
2. Gradually, using a large spoon, add in the sifted powdered sugar and beat gently to combine. After 2 to 3 minutes, add in liqueur as you desire.
3. Place cooled cake on a cake stand and add the frosting, spreading out just to the edge without going over the side.
So surprised that the inside is super dense and moist.
Cheers to a great 2014 ahead!